a pie recipe calls for 2 cups of sugar, i am trying something new and i want to use sweet cond. milk,?

Question

will their be a big difference in how the pie turns out, or should i just lighten up on the sugar and use both. Also can i use sweet cond. milk in cake batters and custards in place of sugar

Answer 1

Yes, but you would have to determine how much sweetened condensed milk would equal 2 cups of sugar, and reduce liquid accordingly.

To help you out, note that you can make sweetened condensed milk with 1 cup of evaporated milk and 1 1/4 cups of sugar.
So, in your recipe, I would use 1 can of sweetened condensed milk and an extra 3/4 cups of sugar and reduce the liquid by about 3/4 cup (only 3/4 because evaporated milk is thicker than most liquids that you would be adding like water or milk).

Answer 2

Depending on how the other ingredients react with the sweetened condensed milk, you may have an interesting texture, but in general I would imagine that it's going to make a nice creamy not-too-sweet pie. Give it a go, there's no reason not to experiment a little. you might cut back on some of the other liquid ingredients a bit because dry sugar and not-so-dry sweetened condensed milk are definitely different in that regard.

My dad used to mix canned cherries and a splash of lemon juice into sweetened condensed milk and it was oh-so-tasty.. no curdling or anything of that sort.. I Think the proteins in the milk are too befuddled by the sugar to really be concerned much about the acids so there's probably no good reason to be that concerned about it.

Answer 3

Sounds like you're in the mood to experiment with flavors and textures to me! Traditionally, sweetened condensed milk is in a category all by itself and shouldn't be used as a substitute for sugar in a recipe. And, yes, it gets haywire when you're looking at the properties sugar brings to a recipe versus a liquid sugar/milk substitute and could throw off your entire outcome! However, you might want to spend some time experiementing with substitutes in your favorite recipes and see if you like the out come. Also, here's a great pie recipe using sweetened condensed milk:

Jenny's Christmas Pie

1 can sweetened condensed milk
1/3 cup fresh lemon juice
1 tsp vanilla
1 tsp almond extract
1/2 pint heavy whipping cream
1 graham cracker crust
1 can cherry or raspberry pie filling

Blend lemon juice with sweetened condensed milk and stir until thickened. Whip cream with extracts until stiff peaks form. Fold cream into milk mixture and spoon into crust. Top with pie filling and refrigerate for 4 hours before serving. Yummy!

Answer 4

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Answer 5

It won't turn out since condensed milk is not a substitute for sugar; they are completely different consistencies. Most recipes call for way too much sugar and you can cut it by half and still have it taste the same and turn out.

Answer 6

My first pumpkin pie this year I forgot the sugar..
The custard came out fine but IT was a little biter..
The recipe calls for 3/4C sugar,,,, after than nonsense,,, I added ,,1/2C dark brown sugar and the 3/4C white..
Lip smacking good..Stop stressing,, enjoy cooking...

Answer 7

You really shouldn't use milk for sugar, milk in a liquid and sugar is a solid, It doe's not melt down the way you might think it sort of blends in with the other ingredients.

Answer 8

milk is not a substitue for sugar
sugar is not a substitue for milk

No you cannot